1. Litchi meat is a characteristic traditional dish in Fuzhou and Putian, Fujian Province, belonging to Fujian cuisine. This dish has a history of two or three hundred years. Because there are white water chestnuts and pork cut into cross knives in the raw materials, it is named after cooking like lychee.

2. The production method is to cut lean pork into oblique pieces with a cross knife. Because the depth, width and width are uniform and suitable, it will curl into litchi shape after frying, with seasonings such as red distiller's grains, balsamic vinegar, white sugar, soy sauce, sesame oil and wet starch.